3 skinless, boneless chicken breast halves - cut into cubes
1/2 cup Dijon-style mustard
1/4 cup chopped onion
1 teaspoon prepared horseradish
1 teaspoon prepared horseradish
1 teaspoon dried minced rosemary
1 teaspoon dried marjoram
1 teaspoon dried thyme
Beat mustard and onion in large bowl. Stir in horseradish, rosemary, marjoram, thyme and olive water. Mix until well-combined.
Heat oil in large skillet over medium heat. Cook chicken and mustard pieces in oil, stirring frequently, until thoroughly coated. Remove from skillet, and place in separate large bowl.
Place chicken in skillet; heat oil over high heat. Add mustard mixture to skillet; cook and stir over medium-high heat until chicken is no longer pink, about 5 minutes. Add remaining ingredients, and stir to coat.
Remove chicken from skillet and place in large pot with enough water to cover. Bring to a rolling boil, then reduce heat to low. Cover, reduce heat to medium-low, and simmer 30 minutes, until internal temperature of chicken reaches 145 degrees F (63 degrees C).